Go Back
–+ servings
Quick and Easy Forgotten Chicken

Quick and Easy Forgotten Chicken for Cozy Weeknight Dinners

Enjoy the comforting flavors of Quick and Easy Forgotten Chicken, a one-pan recipe that combines tender chicken thighs and creamy rice for an easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Resting Time 5 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs (bone-in, skin-on) Drumsticks or split breasts can also work as substitutes.
For the Rice Base
  • 1 cup Long Grain White Rice (uncooked) Avoid quick or instant rice for optimal texture.
  • 2 cups Chicken Broth or Water Chicken broth enhances the overall flavor.
For the Creamy Base
  • 1 can Cream of Chicken Soup Feel free to substitute with cream of mushroom or celery soup.
  • 1 can Cream of Mushroom Soup Optional, enhances the savory flavor profile.
For Seasoning
  • 1 packet Onion Soup Mix Consider making it from scratch to avoid processed options.
  • to taste Salt Adjust to taste, keeping in mind the saltiness of your soups.
  • to taste Black Pepper
For Garnish
  • to taste Fresh Thyme or Parsley Optional, adds freshness before serving.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • spatula
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with oil or cooking spray.
  2. In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, uncooked long grain white rice, and chicken broth. Stir until smooth.
  3. Pour the creamy rice mixture into the prepared baking dish and spread it evenly across the bottom.
  4. Place the chicken thighs, skin side up, on top of the rice mixture without stirring it in.
  5. Sprinkle the onion soup mix over the chicken and rice, then season with black pepper and salt if desired.
  6. Cover the baking dish tightly with aluminum foil and bake for 1 hour.
  7. After 1 hour, remove the foil and bake for an additional 25-30 minutes until the chicken is golden brown and the rice is cooked.
  8. Let the dish rest for about 5 minutes, then garnish with fresh thyme or parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 2mg

Notes

This dish can be assembled up to 24 hours in advance and refrigerated before baking. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!